First off, boil the sweet potatoes for about 15 minutes, crank the oven up to 230 degrees Celsius.
After boiling, place the sweet potatoes on open foil, drizzle with olive oil and seasoning, close them up with the foil and bake in the hot oven until soft – it takes about 15 – 20 minutes depending on their size.
In the meantime, heat the butter in a pan and fry the chicken breasts until done. Cut into pieces and set aside.
In a mixing bowl combine the mayonnaise with basil, add the chicken pieces and start to build your spud.
Remove the spuds from the foil and hollow them out a little by scooping the flesh with a spoon. Top with chicken, avocado and sour cream, season.